Simply... Sensational... Sonoma!

Tom and I celebrated 25 years of marriage in August.  We waited until mid-October to celebrate with a long weekend get away.  It was a wonderful trip and I would repeat it again in a heart beat!

We kept it simple!  Two best friends enjoying good food, great wine and fantastic company.

If you are planning a trip to wine country, may I make some recommendations?

We flew into San Francisco on a Thursday morning.  Getting from the airport to the rental car was fast and easy.  Getting our car, however, was a different story.  We rented from Dollar Rental Car and the line was extremely long and moved very slow.  It took us over an hour to get our car.  Service was very slow, friendly, but slow!  I recommend going with a well known company - those lines moved much faster.

With our smart phones and google maps app in hand we made our way North through the city to the Golden Gate bridge.  If you are comfortable driving yourself, I recommend doing so.  The drive is a great way to see the city and enjoy the California country side North of the city.  Plan extra time, the roads in wine country wind and weave, taking even the most observant navigator on a tricky ride.

We arrived to our resort a little over an hour after we left the airport.  It was a great drive.  We stayed at the at the Fairmont Sonoma Mission Inn.  It was lovely and service was outstanding!  We had valet service, and it was well worth the extra fee to have our vehicle parked for us and brought up for us when we needed it.  The attention to detail really made our day.

All the employees had a smile on their faces and were ready to help!

We upgraded to a suite as an anniversary treat.  The room was very spacious, with a fire place and patio.  I imagine any room would be lovely and comfortable.  We did have maintenance come to repair our television as it was not working.  They did this quickly (in fact they replaced the television) and were extremely polite.  I know there are other fantastic hotels in the area, but, I would stay at the Fairmont again!

Food!  We were hungry and ate a very nice meal at a locally owned Mexican restaurant just a few blocks away from the hotel.  Rancho Viejo had quick service and wonderful food.  Locals were coming in to pick up entrees to bring home.  That is always a good sign!  On the way back to the hotel we stopped at a local store to grab some snacks and pop for our room.  Then, we stopped by the pool to relax and enjoy some California sunshine while our television was being replaced.

We went back to our room and enjoyed a little champagne (an anniversary gift from the hotel).

On Friday morning, we were greeted at 10:00 AM by John Nevin, our driver for our private wine tour (California Wine Tours).  We were ushered into a very comfortable Lincoln Town car.  John took great care of us, recommended stops, arranged for tastings, and frankly made our day!

We went to Benziger first.  John recommended the Partner's Tour and we got the last two seats for the 11:15 tour.  Because we had an hour before the tour John took us Loxton Winery and arranged for a private tasting.  We got to greet the owner, Chris and his dog.  Then, we went back to Benziger for our tour - well worth the time!  We learned a lot about wine, soil, climate, pruning, and barrels.  We enjoyed a private wine tasting in the caves.  Great experience!

Our next stop was was the Ledson winery.  There we enjoyed a wine tasting, ordered lunch at the gourmet market and ate it outside in the picnic area next to the castle.  Another great stop recommended by John.

Our next stop was VJB Vineyard.  Victor, the co-founder and owner, was kind enough to greet us and chat while we sampled some great wines.  VJB also has great looking food items including wood fire cooked pizzas.  Our final stop on our tour was Kunde Winery and Estate.  Again, we treated royally and enjoyed great service, company and wine.  The Kunde estate is featured in the movie Bottle Shock, a wonderful movie that we took time to watch after our trip.

We returned to our hotel, spent a little time at the pool, then ate a light supper at the hotel bar.  We enjoyed cheese, fruit, olives and hummus.  We returned to our room to share a bottle of wine we purchased during our wonderful tour out on our patio.

On Saturday, after a wonderful breakfast at The Big 3 Restaurant, I made my way to the Spa and Tom enjoyed driving around Sonoma.  Tom visited Ledson Vineyard again where he enjoyed more wine, classic cars, and lunch.  Then went to B. R. Cohn Winery (one John recommended).

I enjoyed the mineral pools, soaked up sun by the spa pool, had a facial, message, and pedicure.  The spa was relaxing and very nice.  I recommend enjoying a spa treatment if you are staying at the Fairmont, they offer couple treatments as well.

After I was pampered, Tom and I got in the car and drove to the square in Sonoma.  This is the historical area of the town.  We walked through the mission, past historic homes, shops and hotels.  It is a great area with cute shops tucked into corners and down European-like alleys.  We had intended to eat supper at the Swiss Hotel (one of the oldest buildings in town - and it came highly recommended), but we ended up eating at the El Dorado Hotel bar.  We shared a wonderful blue cheese burger and ahi tuna tacos.  Again, service and food were out-standing.

We spent a little time at the hotel pool before we returned to our room to enjoy another bottle of wine Tom purchased during his tours.

This brought us to the end of our lovely trip.  We sipped wine while we packed and organized our luggage for our early morning departure.  After we packed, we relaxed by a cozy fire and talked about how great it would be to come back!

Chunky Monkey Cookies

I haven't blogged in a long time again.  I need to get my groove back.
My next blog post will be about the amazing trip Tom and I took to Sonoma, California.  It was a short trip, but, each minute was fantastic!

For now, enjoy a simple cookie recipe.

Makes 30 Cookies

3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla

Preheat oven to 350º. 

Mash bananas then add the rest of the ingredients and stir and let sit for 20 minutes.

Then drop by teaspoonful onto ungreased cookie sheet. 

Bake 10-12 min

Simple Sloppy Joes

Fall is here..... well, kind of!
On this 78º degree day, it is hard to believe it is really fall.
I find that the beginning of the school year is such a crazy time for my family.  I also find that if I don't have a plan for supper, we don't eat very well at all - we end up eating junk.

Crockpot cooking is a life saver and time saver.  Here is an easy sloppy joe recipe to toss in your crockpot for a quick fall meal.

Ingredients:

2 pounds ground beef, browned and drained

1 large onion, chopped

2 garlic cloves, minced

1- 8 oz can tomato sauce

1- 6 oz can tomato paste

1/2 cup ketchup

1/3 cup packed brown sugar

3 tablespoons soy sauce

Place ingredients in the crockpot and cook on low for 6 to 8 hours.  Serve on your favorite buns with pickles and your favorite sides.  We like broccoli for one of our sides.

Enjoy!

To Dads.....

Father's Day......

I am a very blessed gal indeed!  I have a wonderful father who reminds me frequently that he would "do it all again" and that we make a "great team".  I am adopted by the most wonderful dad a girl could ask for, and I am so glad everyday that he chose to take on the adventure of being my father.  Blessed!

I am also blessed to be married to a wonderful man.  He is kind, smart, gentle, a great husband and fantastic father.  My children love their dad just about as much as I love him.  Even though they are teenagers and don't like to admit how much they adore their father, you can see how much they do.  When he is out of town, they absolutely miss their daddy.  He brings laughter to our home and we are blessed!

Dads are important and hold the hearts and hands of their children.  Nothing beats a hug from your dad or firm hand on your shoulder to let you know they are there.

So, to my father and to the father on my children, Happy Father's Day!

What Is A Dad?

A dad is someone who

wants to catch you before you fall

but instead picks you up,

brushes you off,

and lets you try again.

A dad is someone who

wants to keep you from making mistakes

but instead lets you find your own way,

even though his heart breaks in silence

when you get hurt.

A dad is someone who

holds you when you cry,

scolds you when you break the rules,

shines with pride when you succeed,

and has faith in you even when you fail...

Rhubarb Cake

Summer is here.... that means herbs growing on the deck, garden produce and rhubarb!  Here is a super simple and delicious way to enjoy the rhubarb you harvest.

4 cups chopped rhubarb

1 cup white sugar

1 (3 oz) strawberry jell-o

1 package yellow cake mix

1 cup water

1/4 cup butter, melted

Spread the rhubarb evenly in the bottom of a 9x13 greased baking dish.  Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix.  Pour the water and melted butter over the top.  Bake for 45 minutes at 350º.

Easy Peach Cake

Peach cake

1 large can sliced peaches, drained and mashed (you could also use fresh peaches).
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches.  In a large bowl mash the peaches with a fork.  Add flour, sugar and soda, then mix well.  Pour batter into a greased 9 x 13 inch cake pan.  Bake at 350ºf for 35 minutes.  Cool then top with icing.

Icing:

3/4 cup sugar
3/4 can of evaporated milk
1 stick butter 
1 cup coconut
1 cup nuts 

Boil sugar, milk and butter on stove top until it thickens, remove from heat, stir in nuts and coconut.  Spread on cooled cake.

Sloppy Joes

Something about spring says "sloppy joes" at my house.  Perhaps it is the frantic race from recital to concert.  Or, it is the graduation parties or end of the year celebrations and banquets that make this simple sandwich a great meal choice.  Here is a simple recipe for sloppy joes.

INGREDIENTS:

1 pound lean ground beef

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon garlic powder

1 teaspoon prepared yellow mustard

3/4 cup ketchup

3 teaspoons brown sugar

salt and ground black pepper to taste

DIRECTIONS:

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.  Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes.  Season with salt and pepper.  I love to stack some sliced pickles on my sloppy joe too!

Jenna's Fight Club

Jenna's Fight Club is made up of loving and dedicated friends and family of Jenna Heruth Undersander. We are united in our effort to help Jenna in her fight against cancer. If you are reading this - you are invited to be part of the club.

Jenna has been diagnosed with pancreatic and liver cancer. A beloved wife, mother, daughter, sister and friend, Jenna is in the fight of her life as she battles this terrible disease. As we all know, Jenna is one of the strongest and most optimistic people on the planet, but she needs our help.

Please consider attending one of our fundraising events or contributing in any way that you can.

Thank you for your support.

Jenna's Fight Club

Grilled Salmon

It's summer time, well almost!  Today we finally shook off the grip of winter and the temperature rose to almost 90º.  We have been waiting a long time for warmer weather.  As the weather gets warmer, I like to take my cooking out to the deck and grill.  I love grilling and gilled food.  This is probably why my family calls me the "Grill Master".  Try this easy grilled salmon recipe.

Ingredients

5 tablespoons unsalted butter

2 tablespoons key lime juice

Salt and freshly ground black pepper

4 (6-ounce) salmon fillets

Cooked pasta or rice

Directions

Prepare grill by lightly oiling grill grate over medium-high heat.

In a small saucepan, melt butter and add lime juice.  Season salmon fillets with salt and pepper.  Place fillets onto grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare.  Drizzle remaining lime butter over salmon before serving.  I like to serve grilled salmon with grilled asparagus (easy toss in olive oil and season with salt and pepper), and a rice or pasta side dish.

Tater Tot Hot Dish - Comfort Food

Nothing is better than a lazy Sunday!  Watching movies, taking a nap, and eating comfort food.  It is flood season in the Red River Valley and as the snow melts and the water rises, it is nice to sit down to a classic hot dish and some family time.  Today, that hotdish was tater tot hotdish.  

Ingredients:
1 can Golden Mushroom Soup
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 1/2 pounds of browned hamburger
2 cans French Cut Green Beans
6 oz can of French Fried Onions
32 oz bag of tater tots

Preheat oven to 350 degrees.  In a large skillet cook ground beef, drain and spread into the bottom of a 9x13 inch baking dish. Add soups and green beans. Top with onion rings, then with tater tots.  Bake in preheated oven for 1 hour.

Pepperoni Pizza Dip

Spring is finally arriving in the frozen North!  Looking at the calendar, we have recitals, concerts, graduation parties and birthdays to celebrate.  I love making easy dips for family gatherings.  Even better, I like having a tasty dip to enjoy while sitting on the deck enjoying an early summer evening after a busy week.  This dip is a warm dip, perfect for a cool spring or summer evening.  Super simple to make.  You may want to have enough ingredients for two - because it disappears fast!

Ingredients:

1 8 oz. package cream cheese, softened

1 14 oz. jar pizza sauce

1 1/2 cups mozzarella cheese, shredded

1 6 oz can sliced black olives

2 ounces sliced pepperoni

Your favorite chips or crackers:  corn, multigrain tortilla chips, etc

Preparation:

Press cream cheese in bottom of 9-inch glass pie plate.  Spread pizza sauce over cream cheese, and then top with mozzarella cheese, pepperoni and olives.  Bake at 350° for 25 minutes.  Serve with your favorite chips or crackers.

I like to use scoops!

Lemon Cookies

"If life throws you a lemon - make lemonade."

Joan Collins 

It is April 16th, the day after tax day.  Television and newspapers are full of bad news.... blizzards, tornados, fires, and looming floods.  We got a fresh 4 inches of snow on Sunday evening and we anticipate more snow on three out of the next 6 days.  
As I look out my window and wonder about the grass waiting under that thick snow cover, I can't help but think about lemons.  As far as winters go, this has been a lemon!  Too much snow, too much cold, and worry about spring floods.  
So, I ask myself.... "Why not take those sunny yellow lemon thoughts, and make something good?"
Well, here it is!  A simple lemon cookie that will bring a smile to your face and help you forget about the lemons that life throws your way.

Ingredients
1 teaspoon lemon juice
1 teaspoon lemon zest
1/3 cup vegetable oil
2 eggs
1 package lemon cake mix
1/3 cup powdered sugar

Preheat oven to 375º.  In a large bowl, blend the cake mix, eggs, oil, lemon extract and zest together well.  Roll teaspoon sized balls of dough, and coat them in powdered sugar.  Place on an ungreased cookie sheet, and bake for 7 to 8 minutes.  Enjoy!

Easy Chicken Salad

Even though we have a great deal of snow on the ground and we expect to see some more fall tomorrow, I have been thinking about spring and summer cooking.  We love to grill and eat fresh salads in the summer.  Simple, fresh ingredients tossed together - nothing better than that!  Here is a simple salad that can be made quickly.  Great for supper on a bed of lettuce or on whole grain bread for lunch.
Enjoy!

2 tablespoons of lemon juice
1/2 cup mayonnaise
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 1/2 cups diced chicken
1 cup chopped celery
1/3 cup slivered almonds

Combine lemon juice, mayonnaise, salt and cayenne pepper and blend well.  Toss with chicken, celery and almonds.  Serve on your favorite bread or a bed of crisp lettuce.

Chicken Lasagna

Ingredients

12 – 14 lasagna noodles (no boil)

1 pound boneless chicken breast, cooked and shredded

2 tbsp olive oil

1 onion, chopped

2 garlic cloves (minced)

2 cups sliced mushrooms

8 cups raw spinach

2 cups shredded mozzarella cheese

2 cups shredded parmesan cheese

3 cups tomato sauce

Preheat oven to 350 degrees.  Prepare a 9 x 13 baking dish by spraying with nonstick spray.

Saute onions in olive oil until soft, about 5-6 minutes.  Then add mushrooms and cook for another 3-4 minutes. Stir in garlic and spinach and cook until spinach wilts.  Add cooked, shredded chicken.  Remove from heat and stir in 1/4 cup of each cheese.

Lay three lasagna noodles on the bottom of the dish, then layer some of the chicken mixture on top.  Spoon on 1/3 of the chicken mixture on top, then top with the cheeses.  Repeat the entire process two more times.

Bake for 45 minutes.  Let cool for 10 minutes, then serve.

Almond Cheesecake Bars

Almond cheesecake bars, YUM!  Sinfully good, and so simple.  This recipe makes 3 dozen melt in your mouth bites!

CRUST:

2 cups all-purpose flour

1 cup butter, softened

1/2 cup confectioners' sugar

FILLING:

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 teaspoon almond extract

2 eggs, lightly beaten

FROSTING:

1-1/2 cups confectioners' sugar

1/4 cup butter, softened

1 teaspoon almond extract

4 to 5 teaspoons milk

Directions

Combine the flour, butter and confectioners' sugar; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.

For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set.

Cool on a wire rack.  Combine the frosting ingredients until smooth; spread over bars. Store in the refrigerator.

Easter Treats - Birds' Nests

Ingredients:

1 tablespoon of unsalted butter, for greasing the muffin pan or mini muffin pan
(or you can free-form your nests on parchment paper)

6 ounces semi-sweet chocolate chips

6 ounces  butterscotch chips

1 cup creamy peanut butter

6 ounces chow mein noodles

36 mini Cadbury eggs

These are quick, easy, bits of Easter Fun!  Took me no time at all today to create these cut little treats.

Banana Pudding Cake

I have been scanning some of my recipes to determine what to make for Easter.  Here is an easy recipe I came across for a refreshing banana pudding cake.

Ingredients:

1 (10 oz.) box yellow cake mix (prepared according to directions for a 9x13 cake, baked)

2 (3.4 oz.) packages instant banana pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Directions:

Once cake comes out of the oven, allow it to cool for just a couple of minutes.

Then, with a wooden spoon handle, poke holes in the cake.

Be sure to poke down to the bottom of the cake.

In a bowl,whisk together instant pudding with 4 cups milk, and stir until there are no lumps.

Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken.

Pour pudding over cake. Taking care to get it into the holes as much as possible.

Place cake in fridge.  Once your cake has completely cooled, frost with whipped

Topping and crushed vanilla wafers.

Serve with freshly sliced bananas.

Keep refrigerated.

Apple Coffee Cake

Coffee Cake

We had a snow storm this week.  I next during winter storms and blizzards - nothing better than the smell of freshly baked cookies and cake on a stormy winter evening after driving home through the snow.  This cake is a great treat for breakfast or after supper with a scoop of ice cream.  Enjoy!

1/4 cup shortening
1 cups sugar
1 egg
1 teaspoons vanilla
1 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups peeled diced tart apples

Instead of an apple, you can use chopped pears or peaches (canned or fresh).

Mexican Family Meal

Mexican family dinner night.  Our family loves chips and salsa and good hardy meal.  This meal packs in flavor while trimming fat and calories.  I guarantee your family won't even notice that you are providing them with healthy calories.

Mango Salsa Bites:

1 cup each diced mango

1 cup black beans

1/4 cup diced red onion

Add 2 tablespoons each chopped jalapenos

A handful chopped cilantro and lime juice

Season with salt

Serve in tortilla scoops.

Mexican Lasagna:

3 cups cooked chicken, cubed

1 cup low-fat sour cream

1 cup shredded low-fat Monterey Jack cheese

1 cup shredded low-fat Cheddar cheese, divided

1/2 cup hot salsa

1 (4-ounce) can chopped green chilies

2 tablespoons chopped fresh cilantro leaves

1 teaspoon ground chili powder

1/4 teaspoon cayenne pepper

8 (6-inch) corn tortillas, cut into 6 wedges

Directions

Preheat oven to 350 degrees F.  Coat an 11 by 7-inch baking pan with cooking spray.  In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chilies, cilantro, chili powder, and cayenne pepper.  Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface.  Top with half of the chicken mixture and smooth over with the back of a spoon to even the top.  Layer remaining tortillas over top, and spoon over remaining chicken mixture.  Top with remaining 1/4 cup each of cheese.  Cover with foil and bake 30 minutes.  Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

Almond Poppyseed Bread

One of the super easy bread recipes I go to when I need something for a meeting or event.

1 package Duncan Hines Yellow Cake Mix
1 package vanilla instant pudding
1/4 cup poppy seeds
4 eggs
1 cup hot water
1/2 cup Crisco oil
1 1/2 tsp almond flavoring

Preheat oven to 350 degrees F. Well-grease two 9x5 1/2x2 1/2 inch loaf pans.  Mix all ingredients together well. Pour into prepared loaf pans.  Bake at 350 degrees F for 40-50 minutes. 

If you desire to add a glaze, here is a simple glaze for the bread:

3/4 cup confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Quick appitizer

I love to cook!  I love to keep it simple when I cook!  Here is a quick recipe for dill meatballs.  These yummy little bites are perfect for entertaining or sharing at a potluck.

Meatballs:  I like to make mine from scratch when I have time.... umm, that isn't very often.  So, purchase your favorite plain meatballs from the local grocery store.

Place the meat balls in a crock pot with the sauce, created by mixing the following together:

1 can cream of mushroom soup

1 c. hot water

1 beef bouillon cube

1 1/2 tsp. dill weed

1/4 tsp. garlic powder

1 c. sour cream

Warm completely and enjoy!

Foods With 100 Calories : Recipes and Cooking : Food Network

New Year - New You!
If you are anything like me, you have a love-hate relationship with your scale.  I love to eat and hate what my scale tells me.  For over a year now I have been running again.  I find it mentally challenging and rewarding.  I also set goals and run in local races.  However, even though I am putting the miles on my Asics and am committed to daily movement with running and cross training, the scale isn't showing any of my efforts.
So, new goals - healthier food choices, counting calories and keeping a daily log.  Here is my first find that I would like to share with you to help "Simplify" your battle with health and wellness.

Check out this site:
Foods With 100 Calories : Recipes and Cooking : Food Network:

'via Blog this'

Chicken Enchilada Hotdish

This is a very simple dish that makes for a filling warm family meal!

Ingredients:
1 pound cooked and shredded chicken
2 cans cream of chicken soup
1 can diced green chillies (hot or mild, 8 ounce)
4 cups grated cheddar cheese
green onion, chopped
16 ounces sour cream
12 tortillas

Directions:
Preheat oven to 350º.  In a sauce pan combine soup, chicken sour cream, green onions and green chilis.  Lightly grease a 9x13 baking dish.  Cover the bottom of the pan with with flour tortillas (I cut them in half and then they fit in pan better).  Top with half of the chicken mixture and 1 1/2 cup shredded cheese.  Repeat layers.  Finish by topping with another layer of tortillas and 1 cup of chesse.  Bake for 25 to 30 minutes, let stand for about 5 minutes before cutting.  Serve with salsa, sour cream and olives.